This dish of stingray stir-fry is a Teochew dish that I love eating - a dish which I've seen my mum cook umpteen times in her kitchen. Last weekend, I got her to show me once again how it should be cooked, just so I could be sure that I will not miss out any
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As I was browsing through the different kinds of seafood in the wet market, I was considering what dishes I would be preparing for my family that evening. Interestingly, what caught my eyes was right at the end of the seafood stall: a tray of stingray which looked so fresh and inviting. I immediately decided…
Ann Hoo Teochew porridge won a faithful following for its old-fashioned fare of soya braised pork, homemade fish cake, fried omelettes with chye poh, & such.
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Ngoh hiang are deep-fried meat rolls. They have the sweetness of prawns and pork, the crunch of water chestnuts, and the fragrance of yam a...
Teochew Steamed Fish - This recipe is easy to to make at home and the ingredients are relatively easy to get.
Steamed fish Teochew style is one of my favorite ways to cook and eat fresh fish. Find the easy Teochew Steamed Fish Recipe here.
Teochew fish porridge is kinda like fish soup with rice. Most people eat it as a one-bowl meal. Any type of mild tasting white fish with a fine, smooth texture may be used, but it must be very fresh.
This recipe yields about 13 nos. of Teochew style mooncakes Ingredients for water pastry: 200 gm. Plain flour 100 gm. shortening 100 m...
I prefer porridge cooked Cantonese style which has a smooth and silky texture. But there is an exception - fish porridge. I love the...
Queen of culinary treasures
Though my first attempt on spiral yam mooncake was rather successful in terms of taste, I'm not really satisfied with the spiral appearance...
Sin Chao Gardens is a great place to have Teochew Porridge in comfortable environment, free parking and reasonable prices in River Valley area
Simple recipe for steaming fish especially pomfret the quintessentially teochew way - using a whole fish, and with salted vegetables and sour plums.
This braised duck recipe comes from an old Teochew man who used to be the head chef of a Teochew restaurant for over 20 years!
Actually, its just came out of the blue I made these teochew mooncakes. Its all because of the leftover taro after making the savoury dis...
INTRODUCTION The steamed cake in this post is called “chi kak kuih” or “鼠麹粿“, a type of steamed glutinous rice cake that are common in the coastal province of People’s Republic of China especially in the the province of Guangdong and Fujian. Traditionally, in China, for this rice cake, a type of special herb called…
Chui Huay Lim Teochew Cuisine – Over 150 dishes of traditional Teochew favourites
I have been married to a Teochew for the past 17 years and this is my first attempt making the Teowchew Png Kueh. I must say, I'm qu...
